(HealthDay News) -- Cutting boards can be a breeding ground for bacteria if not cleaned properly.
The Academy of Nutrition and Dietetics offers these suggestions:
Buy two cutting boards, and use only one for raw seafood, poultry and meat. Use the other for produce, bread and other ready-to-eat foods.
Use each cutting board only for its intended purpose, and do not mix them.
Put cutting boards in the dishwasher after each use, or thoroughly clean them with hot, soapy water.
If your cutting board is old or has knife scars, crevices or cracks, throw it away.
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